Brandy Custard

    40 minutes

    This is an awesome recipe I use in my restaurant. Freeze egg whites for another use rather than wasting them by throwing them out. Or even better, make into meringues, Poach them in milk & serve with this custard! Yummo!! I use this for my Mixed Berry Trifle!

    Queensland, Australia
    24 people made this

    Serves: 4 

    • 8 egg yolks
    • 2 cups cream
    • 1 vanilla bean, scraped
    • 1/4 cup caster sugar
    • 1 tablespoon plain flour
    • 30ml Brandy

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Separate eggs, save the white for something else.
    2. Heat cream with whole scraped vanilla bean until just below boiling point. Allow to infuse for about 15 minutes.
    3. Beat together yolks, sugar and flour until combined.
    4. When cream has cooled a little, poor in yolk mixture and whisk well. Return to heat and stir with a wooden spoon until thickened. Strain to remove any lumps and vanilla bean.
    5. Allow to cool for a few minutes, then stir in brandy.

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    Reviews in English (1)


    Made this last Christmas and was it was fantastic. I did tweak it a bit as it was too thick so added an extra carton of cream and lots of brandy. It was a good job that I did as so many people liked it I had to give loads away. I used Elmle cream with a good date and it kept in an air tight jar in the fridge until well after Christmas, it was lovely with other desserts as well as traditional Christmas pudding. This year I'm going to try it using only 4 eggs, so tweeking again.  -  07 Oct 2017  (Review from Allrecipes UK & Ireland)